Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2023-11-20 DOI:10.1007/s11483-023-09814-6

Vaishali Saroha, Sharad Raghuvanshi, Hina Khan, Dharm Dutt

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Abstract

In the present study, the active and intelligent films based on PVOH/Methoxy-kaolin with betalains rich beetroot (Beta vulgaris) extract; extracted at low temperature from fresh beetroot. Betacyanin and betaxanthin were the main component of beetroot extract with an extraction yield of 11.74mg/100g and 7.9mg/100g of fresh beetroot, respectively. Beetroot extract showed that stability of betalains components was maintained from pH range 3–9, and degradation starts under highly alkaline environment i.e. above pH 9. Beetroot extract showed a total phenolic content of 1.4mg GAE/g of fresh beetroot and an antioxidant activity of 93.07%. The physical and functional properties of PVOH/methoxy-kaolin film containing 15%, 20%, 30% (v/v) beetroot extract was characterized using FTIR, XRD, and TGA. An increase in d-spacing of methoxy-kaolin was observed due to the addition of beetroot extract in the PVOH/Methoxy-Kaolin matrix. The addition of beetroot extract showed loss on both thermal and mechanical properties. Methoxy-Kaolin showed positive effects by reducing the water vapor permeability of the colorimetric films. Colorimetric films showed a response to 8mM ammonia solution with a change in color from pink to yellow. Colorimetric films with 30% beetroot extract showed a high response to ammonia solution and high antioxidant activity.

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PVOH/甲氧基高岭土/甜菜根提取物抗氧化及氨检测活性智能膜的研制

本研究以甜菜根(Beta vulgaris)提取物为原料，制备了基于PVOH/甲氧基高岭土的活性智能薄膜;从新鲜甜菜根中低温提取。甜菜青素和甜菜黄素是甜菜根提取物的主要成分，鲜甜菜根提取物的提取率分别为11.74mg/100g和7.9mg/100g。甜菜根提取物中甜菜碱类成分在pH值3 ~ 9范围内保持稳定，在pH值高于9的高碱性环境下开始降解。甜菜根提取物的总酚含量为1.4mg GAE/g，抗氧化活性为93.07%。采用红外光谱(FTIR)、x射线衍射(XRD)和热重分析(TGA)表征了甜菜根提取物含量为15%、20%、30% (v/v)的PVOH/甲氧基高岭土膜的物理性能和功能特性。在PVOH/甲氧基高岭土基质中加入甜菜根提取物可以增加甲氧基高岭土的d-间距。添加甜菜根提取物对其热性能和力学性能均有影响。甲氧基高岭土通过降低比色膜的水蒸气渗透性表现出积极的作用。比色膜对8mM氨水有反应，颜色由粉红色变为黄色。含有30%甜菜根提取物的比色膜对氨溶液反应良好，具有较高的抗氧化活性。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.